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The upcoming season of autumn calls for a dessert that is simple to prepare, and this Pear Crisp fits the bill perfectly. This reassuring dessert is sweet, toasty and just right for the colder months of the year because it uses pears that are still fresh from the tree. It is suitable for any occasion, calls for a limited number of components, and pairs exceptionally well with ice cream.

A crowd pleasing dessert, this pear crisp features perfectly spiced pears, juicy pears and a topping that is both crunchy and buttery. It is certain to be a hit with any group you serve it to. This pear crisp recipe is a fun twist on the classic apple crisp, and it’s also an excellent way to use up any extra pears you might have lying around the house. You won’t even miss the apple crisp once you try this delicious pear crisp because it tastes exactly the same.

You can prepare it for any occasion, from a weeknight meal to a holiday party, as it only requires a few minutes of preparation time to put together. This easy dessert requires only a few components and a baking dish to complete, so virtually anyone can make it. Because it contains cinnamon, nutmeg, and ginger, the filling will fill your home with a delightful fragrance. You are going to want to make this dish again and again.


  • Pears: For the best results, use fresh pears that are just on the verge of being too soft or too firm. After being baked into a crisp, overly ripe pears or pears that have been canned won’t keep their original form.
  • Juice extracted from a lemon; for the best flavor, use freshly squeezed juice. Both the acidity and the freshness are reduced in lemonade that has been bottled.
  • Sugar, in both its granulated and brown forms, will be required for the filling as well as the topping. They contribute both sugar and moisture to the mixture. The brown sugar lends a delicious caramel flavour to everything it touches. Make use of a light brown sugar if you don’t want the flavour of the brown sugar to take centre stage.
  • Cinnamon, nutmeg, and ginger are examples of autumn spices that, when smelled or tasted, evoke warm, comforting memories of the season.
  • Cornstarch: The pears generate a significant amount of juice, which is absorbed by the cornflour and put to use in the process of thickening the filling.
  • For the crumb topping, all you really need is some flour. The crumbly topping is achieved by using all-purpose flour, which also contributes to the topping’s ability to hold its shape.
  • In this particular recipe, only rolled oats should be used; either quick oats or steel-cut oats will not work. If you make your muesli with either quick oats or steel-cut oats, it will crumble apart and turn into a mush, respectively.
  • Butter: If you don’t want the topping to have a strong salty flavor, using unsalted butter is the way to go.


For the Filling:
  • 4 large pears peeled, cored, and sliced
  • 2 tablespoons lemon juice
  • ⅓ cup packed light brown sugar (73g)
  • ¼ cup granulated sugar (50g)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • 2 teaspoons corn starch
For the topping:
  • 1 cup all-purpose flour (120g)
  • 1 cup rolled oats (112g)
  • ½ cup finely chopped pecans (56g)
  • ⅓ cup granulated sugar (66g)
  • ¼ cup packed light brown sugar (55g)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted (113g/120ml)


  • Calories: 863kcal 
  • Carbohydrates: 137g 
  • Protein: 8g 
  • Fat: 35g 
  • Saturated Fat: 16g 
  • Polyunsaturated Fat: 5g 
  • Monounsaturated Fat: 12g 
  • Trans Fat: 1g 
  • Cholesterol: 61mg 
  • Sodium: 162mg 
  • Potassium: 493mg 
  • Fiber: 12g 
  • Sugar: 84g 
  • Vitamin A: 776IU 
  • Vitamin C: 13mg 
  • Calcium: 84mg 
  • Iron: 3mg


  1. After tossing the sliced pears with the lemon juice, transfer the entire mixture to a baking dish that is 8 inches square and greased.
  1. Combine the sugars and the various spices in a bowl (cinnamon, ginger, nutmeg, and vanilla).

3. Corn starch ought to be sprinkled in, and the mixture ought to be thoroughly combined. Spread out in an even manner and apply pressure.

4. In a medium bowl, combine the flour, oats, pecans, sugars, cinnamon, and salt by whisking all of the ingredients together.

5. After pouring the melted butter into the dry ingredients and stirring the mixture for a few minutes, the end result should look like crumbly crumbs and the flour should be evenly moistened.

6. The crumble mixture should be sprinkled over the pears. Cook for about forty minutes, or until the topping is golden brown and the filling is vigorously bubbling. After a short amount of time has passed, serve with ice cream flavoured with vanilla.


  • When baked, Anjou pears and Bosc pears also work, but I find that Barlett pears have the ideal combination of crunchiness and tenderness for this recipe. Avoid Asian pears as well as other varieties that are high in fibre.
  • Remove the cornflour from the mixture and, for up to two hours, toss the unripe pears with the lemon juice, sugar, and spices. Because of the sugars, the fruit will become more pliable. Just before placing the dish in the oven, combine the cornflour and the topping ingredients.
  • Wait a little while before serving the food. If you let the pear crisp cool down first, the filling will be able to set, which will prevent it from oozing out when it is served.
  • To make this pear crisp suitable for those with dietary restrictions, simply replace the flour with gluten-free flour in place of the regular flour.
  • You can always use an apple as a replacement for the pears if you don’t have enough.
  • You don’t like pecans? Try it with walnuts or almonds instead.
  • When baked at room temperature, pears produce more consistent results across the board. Take them out of the refrigerator ahead of schedule.
  • Pear slices that are cut more thickly are preferred. If the pears are sliced too thinly, they risk losing their characteristic crispness and becoming mushy instead. If you could cut them in the same manner each time, that would be helpful as well.
  • If the top of your crisp begins to brown too quickly, you can use a piece of foil to protect it from overcooking by placing it over the browning area.


Do the pears need to be peeled?

Since the skin doesn’t soften or break down when baked, you should peel the pears before using them. If you don’t peel the pears, they’ll have a tough texture that’s not pleasant.

How can I prepare this in advance?

You can put together the entire pear crisp, wrap it in foil or plastic and store it in the fridge until you’re ready to bake it. If the crisp is cold from the fridge, bake it for an additional 5-10 minutes beyond what the recipe calls for.

Where can I put my leftovers?

Refrigerate the pear crisp for up to three days after it has cooled to room temperature and then wrapped tightly in plastic. Condensation forms and the crisp topping becomes soggy if served too soon after preparation.

Is it possible to put this in the freezer?

The crisp can be frozen at any time, even after it has been baked. Freeze it for up to three months if it’s unbaked, wrapped tightly. Bake from frozen for 10 to 15 minutes longer, or until golden and bubbly, when ready to eat. Crisps that have been baked should be allowed to cool completely before being tightly wrapped and frozen for up to three months. When ready to eat, let it thaw in the refrigerator overnight, then reheat in a preheated oven until hot and bubbly.

What is the best way to reheat my leftovers?

A crisp can be reheated in either a conventional oven or a microwave. Warm it in the microwave in 30-second increments. Reheating in a microwave will reduce its crispiness. To reheat in the oven, put the dish back in the oven at 350 degrees for about 20 minutes.

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